Torta Pasqualine – Ligurian easter tart, savoury

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Ligurian Easter tart
Torts Pasqulaine

Torte Pasqualina
Savoury Easter pie
500 g Swiss chard or ruby chard or I used spinach
3 artichokes (fresh if available)
8 tbsp olive oil
7 eggs
90 g fresh Parmesan, grated
220 g ricotta
2 tbsp marjoram fresh
2 tbsp chopped borage (komkommerkruid) if not use parsley
Salt and freshly ground black pepper
sea salt
Cut the chard in pieces removing any very hard stalk and blanch in boiling water. (I quickly fried the spinach in a little hot olive oil). Drain well in sieve
Clean the artichokes, remove the hay and cut the artichokes in slices.
Fry the artichokes and then the Swiss chard in olive oil for about 10 minutes. Drain well.Chop roughly. Place in a bowl and mix in the grated Parmesan, the ricotta and the chopped fresh herbs.
Season with salt and pepper.
Preheat the oven to 180°C.
Lay out a big sheet of Phyllo, available in rolls at the Turkish or Greek delicatesant, brush with oil and lay on another sheet, repeat with one more sheet of Phyllo.
Lining the form with phyllo pastry
Lining the form with phyllo pastry

Grease the cake tin (24 cms)
Put the pastry in a greased tin
Spoon on the filling and spread out evenly
Make 6 some small depressions in the filling with the back of a spoon, and pour on each place a raw egg.
Filling in the tart with eggs on top
Take one more piece of pastry, brush with oil and fold in half and use for the lid of the torta
Brush with the remaining egg, slightly beaten, sprinkle with coarse sea salt Bake in the oven in 25 minutes.
Serve warm.

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